Fluffy Gluten-Free Pancakes – a delicious recipe with all-purpose, baking powder, salt, ground cinnamon, egg, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
2
Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
3
Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
203
kcal
Calories
7
g
Fat
26
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup all-purpose gluten-free flour, 1/2 teaspoon gluten-free baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and more.
Yes, Fluffy Gluten-Free Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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